BBQ Chicken Pizza

I made a few promises in my last post and intend to keep them! So here: pizza. Really easy pizza. Really good pizza.

I found this pizza from the Pioneer Woman, who says it is based off one of her favorites at California Pizza Kitchen. I’ve never been, but this tasted exactly like I wanted it to.


This is what the pizza looked like before I added the cilantro, which is necessary for color if nothing else!


See? Much better. I used my favorite barbecue sauce–Sweet Baby Ray’s–and a cut-up rotisserie chicken from the supermarket.  Besides the crust (which is pretty simple regardless, but can easily be replaced with a store-bought), prep time took only a few minutes.

California Pizza Kitchen’s BBQ Chicken Pizza from The Pioneer Woman

1 prepared pizza crust
1 whole boneless, skinless chicken breast (or chopped rotisserie chicken, as I used)
½ cup barbecue sauce
8 oz. fresh mozzarella cheese, thinly sliced
½ whole red onion, thinly sliced
chopped cilantro, to taste
olive oil
salt

If preparing your own chicken: Preheat oven to 375 degrees. Salt chicken breast on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.

If using prepared chicken: Dice and smother in barbecue sauce. Set aside.

Increase oven temperature to 500 degrees. Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.

Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly (be generous with this!). Top sauce with the sliced mozzarella. Sprinkle on the diced chicken and thinly sliced red onion.

Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately.


Easy, easy, easy, especially when using a pre-cooked chicken. A store-bought crust is fine, but I quickly whipped up my favorite. Remember to be generous with the barbecue sauce–I ended up adding a bit more to the top of mine, as it provides much of the flavor.

The next day, I quickly heated the leftovers in the microwave before baking them in the toaster oven.

8 comments


  • i made pizza the other night!
    but mine was only mozzarella, basil,and cherry tomatoes on a wheat crust.
    so, not quite as exciting, but still really good.

    i’m sad you came back to texas before i got to see you again!
    but oh well.
    if you ever make your way up here, you should stop by! lolz.

    September 24, 2010
    • Alyssa

      I love making pizza! Italians say you should never make pizza at home, but it’s just too easy. I made something similar to that once (http://inthewabe.wordpress.com/2010/06/11/tomato-basil-pesto-pizza/). Next time you should add pesto, yum!

      I really, really, really want to go up north some time. Especially to my favorite state I haven’t ever visited Pensylvania.

      September 24, 2010
  • This is an all time favorite pizza of mine, I am definitely going to give this recipe a shot!

    September 25, 2010
  • Do you have the recipe for this type of flat pizza base? Looks gorgeous

    September 26, 2010
  • I’ve seen so many recipes lately for pizzas! So far, I think yours must be the best! The other one I really like is Mexican Pizza. What do you think? Thanks again for sharing this delicious pizza recipe!

    September 28, 2010
  • Very efficiently written information. It will be valuable to anybody who usess it, including me. Keep doing what you are doing – for sure i will check out more posts.

    December 17, 2010
  • Danielle

    This was delicious! Added a few extra veggies. Head Country BBQ sauce works perfect for it too (it’s my fav!). Makes me wish I still lived in Texas so I wouldn’t have to ship it! :) The local pizzeria here has a very similar pizza except they add bacon to it, AMAZING!

    June 29, 2011

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